Instant Pot Vegan Chili Mac And Cheese
Instant Pot Vegan Chili Mac And Cheese are one of my family’s favorite recipe, it is quick and easy to prepare and it’s ready in minutes!
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So I decided to cook pasta in my Instant Pot, I have been seeing recipes with Instant Pot pasta online so I decided to jump on the bandwagon and make a mac and cheese recipe in my Instant Pot. I was really impressed by the results.
I decided to do a very flavorful dish in case the pasta didn’t turn out right at least the dish would be very tasty and dinner would not be ruined. The results were amazing! Like my other one-pot recipes, Vegan Mac And Cheese, Vegan Rasta Pasta, One Pot Taco Spaghetti, Sweet Potato Mac And Cheese. this Chili Mac And Cheese is now my new favorite pasta recipe.
The pasta was not overcooked but was ‘Aldente’, just right, not to mention the taste, so much flavor was going on, my family devoured it.
How To Make Instant Pot Vegan Chili Mac And Cheese
To make this Vegan Chili Mac And Cheese in a pressure cooker, I basically turn on the Instant Pot and press saute mode. Heat oil and saute my onion, garlic, and bell pepper until soft. At this point, you can add your vegan crumble like Beyond Beef Crumbles. This is optional, your chili mac will taste delicious without it. Stir in your spices and salt.;
Add diced tomatoes, tomato paste, kidney beans, pasta, vegetable broth. Switch Instant Pot to the Off button, close the lid and place on sealing. Press the “Manual” mode and pressure cook for 4 minutes. Quick-release by turning the valve to venting, place a damp kitchen towel over the knob. After releasing all the steam and opening the lid, stir in vegan cheese shreds and adjust the taste.
I used Chickpea Pasta it is gluten-free and high protein. My favorite vegan shreds are Follow Your Heart Vegan Shreds.
Other Delicious Vegan Instant Pot Recipes
- Vegan Split Pea Soup
- Vegan Lentil Soup
- Pinto Beans
- Vegan Jackfruit And Potato Curry
- Jamaican Stew Peas
- Mexican Rice
- Instant Pot Jamaican Rice And Peas
- Instant Pot Black Beans
- Black Eyed Peas
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Instant Pot Vegan Chili Mac And Cheese
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1/2 medium red bell pepper chopped
- 1/2 cup vegan crumbles (optional)
- 1 teaspoon chili powder or 1/4-1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1-15 ounce can of diced tomatoes
- 2 tablespoons tomato paste
- 1-15 ounce can of kidney beans
- 1-8 ounce dry elbow macaroni
- 2 cups vegetable broth
- 1 cup shredded vegan cheese
Instructions
- Set Instant Pot to ‘Saute’ setting. Heat oil and add onions, cook until soft. Stir in garlic and bell pepper and cook until fragrant. Add vegan crumbles and stir until brown, about 3 minutes.
- Add cumin, chili, paprika, smoked paprika, oregano and salt, stir until fragrant. Stir in tomatoes, tomato paste, kidney beans, elbow pasta, and vegetable broth.
- Select off settings, cover Instant pot, turn the valve to the sealing position then select Manual Settings and adjust pressure to high for 4 minutes.
- When finished cooking, quick release pressure according to manufacturers directions. I usually carefully place a damp kitchen cloth over the valve.
- After pressure is released, remove lid and stir in vegan shredded cheese and serve.
This is a GREAT recipe! It’s really easy and VERY tasty! I followed the recipe exactly as written but I had a problem with my Instant Pot though when it went to “BURN” before it started to count down the 4 minutes. I opened it up and it was perfect as it was. I think if I hadn’t opened it that the pasta would have been overcooked and REALLY stuck on the bottom.
Do you think that next time I should add an additional cup veggie broth and cook for less time? Maybe my diced tomatoes didn’t have enough juice?
I wonder if anyone else has had this problem……
Nancy, I’m happy you enjoyed it. I’m thinking as you suggest that the diced tomatoes didn’t have enough juice, also it might be the difference in the flours used to make the pasta if you used a different brand. I’m curious to know if anyone faced this issue as well.
This happened to me too! It always happens when I put in tomatoes. I even added an extra cup of veggie broth. And it still said burn. I think adding in the tomatoes at the end would be just fine. I used quinoa pasta. I also have the largest Instant Pot so maybe it’s the surface area on the bottom that causes the burn. Not sure! But it was delicious anyway! I let it sit on burn for a few minutes then released the pressure and it was great, just a little burn on the bottom.
Oh that’s interesting Anna, maybe it has to do with the size of your Instant Pot, I’m happy it still tasted great. Thank you for sharing your experience with us.
I also had the same problem – mine burnt before it even came to pressure but the pasta was perfectly done… Tastes great but now I have a burnt pot to contend with 😭
Tastes absolutely amazing even with the burn problem… Will experiment with not stirring in the tomatoes as I definitely want to make lots going forward! Thanks for the great recipe ❤️
Amy I’m at a loss why it had the burnt signal. I guess your Instant Pot size is different from mine. That’s a bummer because I wouldn’t know how to fix the issue if that is the problem. I have a 6 quart Instant Pot.
I’ve read that you can avoid the Burn notice if you add the tomatoes to the top of the recipe as the very last step before sealing, but just not stir them in. They will cook just fine, add to the overall flavor, but not sink to the bottom so quickly as to cause the Burn notice. Give that a try.
I thought this recipe was delicious. It was really easy to make, which is important. I will definitely make this again.
Dana, I’m happy you enjoyed it. Thank you for sharing your feedback.
Hello! Wondering if you have a vegan cheese reccomendation? I’ve tried some I was not particularly fond of. I don’t care for daiya or go veggie😥
Do you think vegan cream cheese might be a decent replacement?
Hello, how about Violife shredded cheese or Follow Your Heart brands? If none of those work, just substitute it with one of my cheese sauce recipes, I have cheese sauce by itself or the ones for mac and cheese. I haven’t tried the vegan cream cheese. Please let us know what works for you.
I’ve made this several times and love how quick & easy it is. I’ve made a couple modifications – instead of vegan cheese I sprinkle nutritional yeast and fresh spinach at the end and mix til the spinach wilts. Delicious! 👍🏻
Hope I’m so happy you enjoyed it and thank you very much for your feedback, love how you adjusted it to make it your own.
This was so easy and really delicious, Thank you I will definitely serve this frequently.
You are welcome Janet, I’m so happy it turned out well.
The kidney beans you talk about are not in the ingredient list for this recipe but instead black beans are listed…typo?
Absolutely, thank you Janet. let me check.
Thank you for a great recipe. Could you advise on timing adjustment if whole wheat pasta is used? Also silly question, but when referring to pasta in the recipe, this is the uncooked pasta correct? It’s just that 4 minutes seem very short to cook pasta. Thank you in advance for your response.
You are welcome Vicky, yes it is uncooked pasta. Remember, I used an Instant Pot/Pressure Cooker for my recipe so 4 minutes is perfectly fine. If you are using the stovetop to cook your whole wheat pasta then it can take you anywhere from 7-9 minutes, however, it will take you 3-5 minutes in a pressure cooker/Instant Pot. I hope this helps.
First time making this and it was a winner! I’m the only vegan in the house but my husband and boys loved it!! Thanks for sharing it.
Stacia, I’m happy you and your family enjoyed it, thank you for sharing your feedback.
This is the second time have made it and it was a home run at the house. Thanks for posting this recipe.
That’s so good to know that you and your family loved it, thank you for your feedback!
Oh man, this was delicate! I don’t have an I staple so I just made it on the stove. I used TVP instead of crumbles. I will definitely make this again. The spices were perfect.
I’m so happy you enjoyed it Wendy.